Ingredients
- a gallon size heavy-duty zip top bag
- piping tip
- a glass
- spoon
Preparation
Step 1
Let’s start out with a tip for piping frosting. I’ll admit, I cut corners (literally) more times than not. I don’t have time to clean a pastry bag so I use a gallon size heavy-duty zip top bag.
All you need to do is put the piping tip you want to use in the corner of the bag, then snip the corner off and push the tip a quarter of the way through.
Place the bag with tip in a glass to keep it stable. Then spoon about 1 cup of frosting into the bag.
To pipe, hold the tip in place with one hand and gently twist the top of the bag with the other to push the frosting through. Continue to refill the bag as needed.
Pipe frosting onto cupcakes, and then sprinkle with chopped candy bars. Butterfinger is my favorite! Quick tip: Be sure to sprinkle the candy right after you pipe the frosting so it will stick, otherwise it will bounce off. Also, if you really like peanut butter, try stirring in a little creamy peanut butter into your prepared white frosting.